Spanish Romesco Sauce

Name: Spanish Romesco Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 59 milliliters extra virgin olive oil; 1 slice 1-inch thick slice of crusty bread, torn into pieces; 118 milliliters blanched almonds, chopped or slivered (can substitute hazelnuts, peeled); 5 garlic cloves, chopped; 1 teaspoon salt; 425 grams crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded; 227 grams roasted red bell peppers, drained; 1 Tbsp smoked paprika (preferred) or sweet paprika; 2 Tbsps sherry vinegar or red wine vinegar

Need a dairy free, lacto ovo vegetarian, and vegan sauce? Spanish Romesco Sauce could be a super recipe to try. This recipe makes 6 servings with 209 calories, 5g of protein, and 15g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It is an inexpensive recipe for fans of European food. If you have extra virgin olive oil, crusty bread, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Sauté torn bread and almonds: Preheat the oven to 350°F.

Ingredients you will need

Almonds

Bread

Equipment you will use

Oven

Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown.

Ingredients you will need

Olive Oil

Almonds

Bread

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and sauté another 1-2 minutes, stirring once or twice.

Ingredients you will need

Garlic

Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth.

Ingredients you will need

Smoked Paprika

Bell Pepper

Tomato

Vinegar

Salt

Equipment you will use

Food Processor

Frying Pan

Spread the sauce out on a rimmed sheet pan and bake in a 350°F oven for 10-15 minutes, or until the edges begin to caramelize.

Ingredients you will need

Sauce

Equipment you will use

Oven

Frying Pan

Allow to cool and scrape into a container to store.

To use romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto.

Ingredients you will need

Vegetable

Whole Chicken

Sauce

Shrimp

Pasta

Pesto

Kept in a sealed container, Romesco sauce will last for a week or more in the fridge. It freezes well, too.

Ingredients you will need

Sauce

Equipment

Oven

Frying Pan

Food Processor

Ingredients

Servings:

59milliliters

extra virgin olive oil 1slice

1-inch thick slice of crusty bread, torn into pieces 118milliliters

blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)5

garlic cloves, chopped 1teaspoon

salt 425grams

crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded 227grams

roasted red bell peppers, drained 1Tbsp

smoked paprika (preferred) or sweet paprika 2Tbsps

sherry vinegar or red wine vinegar

Recommended wine: Tempranillo, Albarino, Grenache

Romesco on the menu? Try pairing with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The CVNE Seleccion de Fincas Tempranillo with a 4.3 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.